Study on Development of a Fresh Peach Flavor

Abstract

Peach is an edible, sweet, juicy fruit and is widely consumed throughout the world. Peach flavor is a very sweet and delightful fruity flavor which can be used in many products. Therefore, developing a peach flavor is of significant interests. This article deals with developing a fresh peach flavor. According to the odor peach fruit, the notes of peach were identified. Proper chemical ingredients were selected to imitate the odor of peach and to create a peach flavor. A fresh peach flavor formula was obtained. The functions and the odors of raw materials in the peach flavor were discussed. The peach flavor obtained is of fresh harmonious peach odor and is very similar to the odor of natural peach fruit.

A pineapple flavor imitation by the note method

“…A fruity, peach-like aroma is the odor characteristics of γ-undecalactone. γ-Nonalactone takes on coconut aroma (Burdock, 2010;Surburg & Panten, 2006;Zhu et al, 2013). The two raw materials were selected to enrich the fruity note of pineapple.…”

“…Acetic acid was selected to impart acidic note in pineapple flavor. In pineapple flavor, acetic acid can also be used to accentuate fruity notes (Burdock, 2010;Zhu et al, 2013).…”

CYP505E3: A Novel Self‐Sufficient ω‐7 In‐Chain Hydroxylase

“…This ω‐7 hydroxylase activity towards tetradecanoic acid, dodecanoic acid, and 1‐dodecanol makes it an attractive starting point for the development of biocatalytic processes for production of δ‐dodecalactone. δ‐Dodecalactone is a high‐value flavour compound that is responsible for fruity and buttery notes and also shows anti‐fungal properties . It occurs naturally in fruits and dairy products in low concentrations …”

Study on creation of an indocalamus leaf flavor

“…The note methods of flavor creation referred in literatures (Zhu et al, 2013(Zhu et al, , 2014(Zhu et al, , 2015 were adopted to develop indocalamus leaf flavor. A flavor is a mixture (added to impart or help impart a taste or aroma in food) of odorous materials derived from synthetic and natural sources (Burdock, 2010).…”

“…These ingredients can be roughly grouped into four groups: primary scents, modifiers, blenders and fixatives. Note is a distinct flavor or odor characteristic, which can be identified by smell (Zhu et al, 2013). According to the notes of indocalamus leaf, indocalamus leaf flavor can be created.…”